Italian Wedding Soup

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READY IN: 1hr 15mins
Recipe by Michelle Berteig

From a free Penzey's recipe card. I haven't tried this yet, but it sounds good!

Ingredients Nutrition


  1. For the meatballs, combine all the meatball ingredients in a bowl and mix until well-blended.
  2. Form into tiny meatballs, about 1 to 1 1/2 teaspoons of meat per meatball. Bake on a cookie sheet at 350 degrees F. for 30 minutes.
  3. Meanwhile, bring the stock to a low boil and add the spinach. Cover and cook for 5 minutes.
  4. Add the meatballs to the hot stock along with the garlic, bouquet garni and soup base (or bouillon cube).
  5. Add the pasta and cook until the pasta is tender, about 10 minutes.
  6. Stir in the cheese and serve immediately.
  7. Note that the meatballs can be made ahead of time, just heat them in the stock until heated through.

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